Indian Fried Chicken (with Delicious Tandoori Marinade)
Crispy-crunchy Indian fried chicken with an tandoori-spiced yogurt marinade. Pretty darn irresistible.
Servings: 6
Ingredients
For marinade:
- 1 ½ cups plain yogurt
- 4 cloves garlic minced
- 2 tbsp lemon juice
- 2 tsp kosher salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground black pepper
- ½ tsp cayenne
- ⅛ tsp ground cloves
- 1 whole chicken cut into pieces (I halve the breasts to make everything similar sized) OR 2 lbs bone-in chicken pieces
For coating:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- pinch of salt
Instructions
- In a shallow baking dish, stir together yogurt, garlic, lemon juice, salt and spices. Pour yogurt mixture over chicken and stir to coat. Allow chicken to marinate at least 2 hours (up to 24 hours).
- Bring chicken to room temperature before frying (that means taking it out of the fridge about 30 minutes prior).
- Meanwhile, add all ingredients for coating into a large zippered freezer bag and shake to combine.
- Heat oil in a deep fryer to 350ºF, or 3/4" deep in a large cast iron skillet. Line a baking sheet with paper towels and place a wire cooling rack on top.
- Remove chicken a piece at a time from the marinade, letting excess drip off. Add chicken to the bag with flour mixture and shake to evenly coat. Cook chicken in two batches, flipping once, until golden brown and cooked through (165ºF internal temperature), 8-12 minutes. Transfer to wire rack in a single layer. Serve hot, or cool completely on the wire racks before refrigerating for a later picnic.
Nutrition
Calories: 423kcal | Carbohydrates: 27g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1001mg | Potassium: 393mg | Fiber: 4g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 3mg